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Turkey Hash

A hash of cold turkey mixed with gravy, butter, flour, catsup, pepper, salt, lemon peel, and poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Turkey Hash

Ingredients

Directions

  1. In a stewpan, combine gravy, butter rolled in flour, catsup, pepper, salt, and lemon peel.

  2. Add the chopped turkey and heat over a clear fire until thoroughly hot.

  3. Mix with poached eggs and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + turkeytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pepper + turkeytop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Turkey
Provides the main body of the hash, heated through in the gravy.
Flour
Thickens the gravy as it is rolled into the butter and heated.
Butter
Adds richness and helps carry flavour through the sauce.
Gravy
Forms the moist sauce that coats the chopped turkey.

The step that matters

Heating the turkey through. Heating over a clear fire until thoroughly hot ensures the turkey is safely warmed and the flour-thickened gravy cooks smooth rather than lumpy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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